Coconut Aubergine Lentil Curry Asda Good Living Food

CREAMY PHILADELPHIA LENTIL CURRY | ASDA GOOD LIVING

Steps:

• Heat the oil in a wok or large frying pan over a medium heat, add the onion and cook for 5 mins until beginning to turn golden. Stir in the garlic, ginger and korma paste and cook for 1-2 mins.
• Add the lentils and Philadelphia Light, stirring until smooth. Add the coconut milk and stir thoroughly to combine. Bring to a gentle simmer and cook for 2 mins, then add the spinach, season with black pepper and cook for a few minutes until wilted.
• Meanwhile, cook the micro rice according to the pack instructions.
• Serve the curry with the basmati rice, garnished with the coriander and sesame seeds, and with lime wedges to squeeze over.

YELLOW LENTIL & COCONUT CURRY WITH CAULIFLOWER

Steps:

• Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.
• During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).

COCONUT, AUBERGINE & LENTIL CURRY | ASDA GOOD LIVING

Steps:

• Put the lentils in a pan with the stock and heat until simmering. Partially cover the pan and simmer until the lentils are just tender, about 30 minutes. Set aside.
• Heat the oil in a large saucepan, add the onion and cook over a low heat, stirring occasionally, until soft and transparent. Add the garlic and ginger and cook for 1 minute.
• Stir in the dried chillies, cumin, turmeric, cinnamon, coriander and 2 tbsp cold water, and stir over a low heat for 1-2 minutes.
• Add the lentils and their cooking water, coconut milk and the aubergine. Heat until simmering, then cover and simmer very gently for 10-15 minutes until the aubergine is tender.
• Add the peas, return to the boil, cover and simmer for another 3-4 minutes. Stir in fresh coriander and serve with rice and raita. Garnish with sprigs of coriander.

RED LENTIL AND AUBERGINE (EGGPLANT) CURRY

Steps:

• Spray pan with oil and cook the onion and garlic until soft.
• Stir in curry powder and cook for a further minute.
• Add aubergine, lentils and stock to the pan.
• Bring to the boil and simmer uncovered for 30 mins - stir frequently.
• If the lentils are not tender and mushy, boil the curry vigorously for 5 minutes.
• Add salt, coconut milk and coriander.
• Stir and serve.

ROAST AUBERGINE & COCONUT CURRY

Steps:

• Heat oven to 190C/170C fan/ gas 5. Spread out the aubergine in a roasting tin (you may need to use two) and drizzle with 3 tbsp of the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, tossing them halfway through cooking, or until they are dark golden and soft.
• Heat the rest of the oil in a flameproof casserole dish and cook the onions over a medium heat until they are soft and pale gold. Add the ginger, garlic and chilli, and cook for another 3 mins, then add the turmeric, coriander and cardamom pods (leave the pods whole). Stir for 1 min, then add the tomatoes and seasoning. Cook over a medium-low heat until the tomatoes begin to soften, stirring, then add the coconut cream, 75ml water and the aubergine.
• Bring to just under the boil - if it boils, the coconut cream will split - then turn down to a gentle simmer. Simmer for 30 mins, stirring every so often. Add the lime juice to taste, and check for seasoning. Add a pinch of sugar if it needs it. Stir in the coriander and serve with rice or naan breads. (Inform guests that there are some whole spices in the dish.)